Concentrated Emulsion Technology for Instant Coffee that Delivers Enhanced Flavour Profiles
Instant coffee is generally known for its poor aroma and flavour, especially when compared to freshly brewed coffee. As a result, the sensory experience is very often less than satisfying. Such lack of sensory authenticity is due to the harsh processing steps of instant coffee, which include extraction, evaporation and drying processes, during which many of the volatile components responsible for the desirable flavours are lost.
Compass Foods’ Acti-Encap Coffee emulsion technology which utilizes Habo Monoester P90 provides an innovative solution to this challenge by capturing the oil-soluble volatile components in coffee oil in stable concentrated emulsions. The dried emulsion powder can be reconstituted into instant coffee to provide a more wholesome instant coffee drinking experience.
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